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Mushroom Potstickers

I came up with this recipe for a Meatless Monday and at the same time tried my hand at making homemade dumpling wrappers. This mushroom filling is full of umami and different textures from the mushrooms, carrots, cabbage and noodles. Homemade wrappers are soft to work with but hold up pretty well to pan frying and steaming.


If you don't have time to make your own dumpling wrappers, no problem! Don't let it deter you from making these dumplings and just buy a pack of wrappers from the grocery store and you're good to go!


Mushroom Potstickers


Ingredients (makes about 40-45 dumplings)


Filling (makes about 6 cups)

60 g Korean sweet potato noodles, soaked in water for 1 hour to soften

3 Tablespoons oil, canola or vegetable

65 g cup onion, (about 1 cup) finely chopped

1 Tablespoon fresh ginger, finely grated

84 g carrots, (3/4 cup) finely chopped

205 g nappa cabbage, (about 2 cups) finely chopped

50 g dried shitake mushrooms (about 5-6 mushrooms), rehydrated (180 g), finely chopped

150 g fresh baby portabella mushrooms, (about 2 cups) medium sliced

5 Tablespoons soy sauce (use tamari if gluten free)

2 Tablespoons sesame oil

1 Tablespoon sugar

2 Tablespoons rice wine

1 teaspoon salt

1/2 teaspoon ground white pepper


Dough (makes about 40-45 wrappers)

3 cups all purpose flour

1 1/8 cup water


Equipment

small rolling pin

kitchen scale

dough cutter/scraper or knife


Directions

Add flour to a large mixing bowl. Slowly add water and mix with a silicone spatula first. When you get a shaggy looking dough, start kneading by hand. Should take about 7-8 minutes. If the dough seems too wet, add one tablespoon of flour more at a time until incorporated. If it seems too dry, add one tablespoon of water at a time. Dough should be smooth and not sticky. Place in a bowl and cover. Let rest for 1 hour covered.


Bring 4 cups of water to a boil in a medium saucepan. Add the softened Korean sweet potato noodles and cook for 2 minutes. Drain and rinse under cold water for 1 minute. Transfer to a cutting surface and chop into 1/2" pieces. Set aside.


In a wok or a large skillet over medium high heat add oil. When the oil is shimmery, 1-2 minutes, add the onions and ginger. Stir and cook for 2-3 minutes. Add the chopped carrots and nappa cabbage. Stir and cook 1 minute. Add both mushrooms and the chopped noodles and stir. In a small bowl mix together the soy sauce, sesame oil, sugar, wine, salt and pepper. Add it to the veggie mixture and mix well. Cook mixture for 2-3 minutes more stirring continuously until any excess moisture is absorbed and evaporated. Turn off heat. Transfer vegetable mixture to a bowl to cool. You can use it as soon as it is cool enough. Spreading it out in a thinner layer like on a sheet tray will help it cool quicker.


After one hour take the dough out and knead a few times on a lightly floured surface. Shape into a ball and poke your thumb through the middle. Stretch and shape it into a doughnut. Cut the ring and roll into an even log about 2" in diameter. Cut in half and cover one half with a damp paper towel. Cut the other half into about 20-22 pieces about 15 g each. Lightly dust with flour to prevent them from sticking to each other. Repeat with other log and cover all pieces under damp paper towel.



Take one piece of dough and place on lightly floured work surface. Lightly flour your rolling pin and roll the dough into a round about 3" in diameter and 2 mm thick. Repeat with all the pieces keeping finished rounds under a damp paper towel to prevent them from drying out.


To wrap, take one round wrapper and place a heaping tablespoon of filling in the middle. Gently fold in half barely pinching in the middle. Work from the middle to either end making a small pleat with the front wrapper pleating toward the middle. Make 4-5 pleats then repeat going in the other direction from the middle to the end.


When wrappers or filling run out, heat 2-3 tablespoons of oil in a non-stick or heavy bottomed skillet. When the oil is shimmery about 1-2 minutes, carefully arrange the potstickers in the pot. You will probably need to cook in 2 batches. Without moving them let them cook and brown the bottoms for about 1-2 minutes. Add 1 cup of water then cover and cook for 5-6 minutes. After 5-6 minutes, carefully lift off the cover and check first to see if the water has been absorbed/evaporated, then next to see if the bottoms are browned and crispy. If neither, leave uncovered to let moisture evaporate. Potstickers are done when bottoms are golden brown and crispy. Turn off heat and transfer to a serving plate. Serve hot with a dipping sauce from the Mix and Match page. Enjoy!



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